Best Pumpkin Chia Pancakes Recipes

Healthy pumpkin pancakes with berries and chia coulis image

Provided by aneliyakalcheva

Time 17m

Yield Makes 8-10 pancakes

Number Of Ingredients 0

Steps:

Mix the chia seeds with water (just to cover them up) and leave in the fridge
Mix all the ingredients for the pancakes in a food processor or by hand. Put some water/almond milk if the mixture doesn't look thick enough. Bake in a pan by putting a little bit of the mixture. Turn over when gold.
When the pancakes are ready, arrange them in a small tower. Place the frozen or fresh berries (or another fruits - blueberries, blackberries, strawberries, grapes etc.) in the pan with a little bit of water and boil. Don't stop stirring. They will start looking like a sauce soon. When ready mix the berries sauce with the chia seeds (they are supposed to be swollen). Pour the coulis over the pancakes and arrange with nuts, other fruits etc.

Pumpkin Chia Pancakes image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

1 cup almond milk + 1 tablespoon white vinegar
1 cup white whole wheat flour (can substitute all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
3 tablespoons chia seeds
1 egg (can substitute 1 flax egg for vegan pancakes)
1/2 cup pumpkin puree
3 tablespoons coconut oil (melted and cooled slightly)
1 tablespoon pure maple syrup (can substitute coconut sugar or granulated sugar)
2 teaspoons pure vanilla extract

Steps:

Add the almond milk and vinegar to a medium bowl and stir. Let sit for 5 minutes. If substituting the egg with a flax egg, mix that now - mix 1 tablespoon flaxmeal with 3 tablespoons water in a separate small bowl. Let sit for 5 minutes to thicken and gel.
To a large bowl, add flour, baking powder, baking soda, pumpkin pie spice, salt, and chia seeds. Mix together with a whisk.
To the bowl with the almond milk and vinegar, add the egg and beat with a whisk. Add the pumpkin, coconut oil, pure maple syrup, and vanilla. Whisk together.
Add wet ingredients to dry ingredients and stir together just until blended.
Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 - 2 more minutes.
Because of the chia seeds, the batter may thicken as it sits. If that's the case, you can stir in a little more almond milk - a couple of tablespoons at a time.
Serve with desired toppings - butter/vegan butter, pure maple syrup, honey, nuts ... anything you want!